Caribbean Chicken and Rice: A One-Pan Wonder
A vibrant, smoky-sweet Caribbean dish combining tender herb-seasoned chicken with coconut-rice medley. Quick, mess-free, and packed with allspice, paprika, and gentle heat from Scotch bonnet peppers. Serves 4-6.
- Prep Time: 20
- Cook Time: 40
- Total Time: 60
- Yield: 4-6 servings 1x
- Category: Quick Recipes
- Method: Stovetop + Oven
- Cuisine: Caribbean
Ingredients
6 bone-in, skin-on chicken thighs (or drumsticks)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon ground allspice
1 teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons vegetable or coconut oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 red and 1 green bell pepper, diced
1 medium tomato, chopped
1 Scotch bonnet pepper (or habanero)
2 teaspoons fresh thyme (or 1 tsp dried)
1 teaspoon ground allspice
1 teaspoon smoked paprika
1½ cups long-grain white or basmati rice
1½ cups chicken broth
1 cup coconut milk
1 teaspoon salt (adjust to taste)
½ cup frozen peas (optional)
2 green onions, sliced (garnish)
Bunch fresh cilantro (garnish)
Instructions
Preheat oven to 375°F (190°C)
Season chicken thighs with salt, black pepper, paprika, allspice, garlic powder, and onion powder
Heat oil in a large oven-safe skillet or Dutch oven
Sear chicken skin-side down for 5 minutes; flip and cook 3 minutes, then remove and set aside
In same pot, sauté onion, garlic, bell peppers, tomato, and Scotch bonnet pepper for 3-4 minutes
Stir in thyme, allspice, and smoked paprika
Add rice, chicken broth, coconut milk, and salt; stir to combine
Return chicken to pot, nestling into rice mixture
Bring to a simmer, cover, and transfer to oven
Bake 30-35 minutes until rice is tender and chicken reaches 165°F
If using, stir in peas during last 5 minutes of baking
Garnish with green onions and cilantro before serving
Notes
Use habanero or jalapeño if avoiding intense heat
Chicken can be seasoned up to 24 hours in advance
Oven temperature may need adjustment based on pan type
Leftovers reheat well (store in airtight container for 3-4 days)
Nutrition
- Serving Size: 1 cup rice + 1-2 chicken thighs
- Calories: 520
- Sugar: 6g
- Sodium: 1400mg
- Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg